Oxmoor House Photo by: Oxmoor House

Couscous Salad with Roasted Chicken

The flavors of this salad meld as it chills. Be sure to prepare enough to have leftovers—it makes a great portable lunch.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: about 1 cup)
  • Cook time:2 Minutes
  • Prep time:8 Minutes
  • Other:5 Minutes


  • 1/3 cup uncooked couscous
  • 1 1/2 cups chopped roasted chicken breast
  • 1 cup chopped English cucumber
  • 1 cup halved grape tomatoes
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt


1. Prepare couscous according to package directions, omitting salt and fat. Fluff couscous with a fork.

2. Combine couscous, chicken, and next 6 ingredients in a large bowl. Set aside.

3. Combine lemon juice, olive oil, and salt in a small bowl; stir well with a whisk. Pour dressing over couscous mixture; toss gently.

Serve with: Greek Pita Chips

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.7g
  • Carbohydrate: 17.7g
  • Fiber: 2.8g
  • Cholesterol: 45mg
  • Iron: 2.7mg
  • Sodium: 356mg
  • Calcium: 66mg

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Couscous Salad with Roasted Chicken recipe